This traditional custard based ice cream becomes a bit unconventional with the addition of rosemary, a savory herb that pairs well with walnuts. Want to get even more adventurous? Use culinary lavendar in place of the rosemary.

Preparation:

In bowl, whisk yolks with sugars until pale and thickened. Set aside. In medium saucepan, over medium low heat, bring table cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes. Strain cream mixture through a fine sieve into the egg mixture; reserve remaining walnut mixture. Return cream mixture back to saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 8 minutes. (Do not boil or the eggs will curdle.) Strain into large clean bowl. Stir in vanilla and reserved walnut mixture. Let cool. Cover and refrigerate until completely cold, about 2 to 4 hours. Spoon chilled custard into shallow metal pan, freeze until almost firm, about 2-4 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Transfer to refrigerator for 30 minutes before serving to allow ice cream to soften slightly.

Nutrient Information

Calories: 403

Total Fat: 34 g

Saturated Fat: 15.5 g

Polyunsaturated Fat: 8 g

Monounsaturated Fat:

Sodium: 54 mg

Carbohydrates: 21 g

Protein: 7 g

Fiber: 1 g

Vitamin A: 1118 IU

Vitamin C: 1 mg

Calcium: 139 mg

Iron: 0.7 mg

Cook's Notes:

Plan ahead - ice cream takes time to freeze.

Use fat-free milk to reduce some of the fat in this dish.

This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.